German Pretzel Cookies Recipe
Ingredients
| 1 raw egg | ||
| Sugar | 1/2 Cup (16 tbs) | |
| Butter stick | 1 1/2 , softened | |
| Egg yolks | 2 , boiled | |
| Vanilla extract | 1 Teaspoon | |
| Flour | 2 Cup (16 tbs) | |
Directions
1. Separate egg; set aside white. In a medium bowl, beat sugar, butter, and hard-boiled egg yolks with an electric mixer on medium speed until smooth. Add raw egg yolk and vanilla and beat until light and fluffy.
2. Gradually add flour and beat on low speed until dough is smooth, scraping down side of bowl frequently with a rubber spatula.
3. Preheat oven to 350°F. Make 24 ropes 7 inches long from dough, using about 1 heaping measuring teaspoon dough for each. Shape ropes into pretzels on lightly greased cookie sheets. Lightly beat reserved egg white; brush over pretzels. Sprinkle with colored sugar.
4. Bake 10 to 12 minutes, or until golden brown. Let cookies cool 2 minutes on sheets, then remove to racks and let cool completely. Store in a tightly covered container.
2. Gradually add flour and beat on low speed until dough is smooth, scraping down side of bowl frequently with a rubber spatula.
3. Preheat oven to 350°F. Make 24 ropes 7 inches long from dough, using about 1 heaping measuring teaspoon dough for each. Shape ropes into pretzels on lightly greased cookie sheets. Lightly beat reserved egg white; brush over pretzels. Sprinkle with colored sugar.
4. Bake 10 to 12 minutes, or until golden brown. Let cookies cool 2 minutes on sheets, then remove to racks and let cool completely. Store in a tightly covered container.
Chef
